About the Recipe
This super-fast and healthy smothered chicken tastes best on the deck with a chilled glass of gewürztraminer. The fruity white pairs nicely with the peaches here.
Ingredients
1 pound chicken cutlets
1/2 teaspoon ground pepper, divided
1/4 teaspoon salt plus 1/8 teaspoon, divided
1 firm ripe peach, halved
4 ounces Brie cheese, sliced
3 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
2 tablespoons fresh tarragon leaves, plus more for garnish
1 (5 ounce) package baby arugula
Preparation
Preheat grill to medium-high.
Sprinkle chicken with 1/4 teaspoon each pepper and salt.
Oil the grill rack. Grill peach halves, cut-side down, until lightly charred, 4 to 5 minutes. Transfer to a cutting board and slice. Grill the chicken until an instant-read thermometer inserted in the thickest part registers 160 degrees F, 3 to 5 minutes. Flip and top the chicken with the peach slices and cheese. Grill until an instant-read thermometer inserted in the thickest part registers 165 degrees F and the cheese is melted, 1 to 2 minutes more.
Whisk oil, vinegar, tarragon and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in a large bowl. Add arugula and toss to coat. Serve the chicken on top of the arugula. Garnish with more tarragon, if desired.